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Refinado por: Nome da Publicação: International Journal of Food Science and Technology remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
Material Type:
Artigo 		Adicionar ao Meu Espaço

Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis

Sabrina Barros de Mattos Corrêa Inar Alves de Castro; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.9, p.1560-1568, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

2
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.5, p.871-877, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

3
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.5, p.871-877, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

4
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
Material Type:
Artigo 		Adicionar ao Meu Espaço

Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis

Sabrina Barros de Mattos Corrêa Inar Alves de Castro; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.9, p.1560-1568, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

5
Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks
Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks

Vanessa Dias Capriles Rosana Aparecida Manólio Soares; Maria Elisabeth Machado Pinto e Silva; José Alfredo Gomes Areas

International Journal of Food Science and Technology London v. 44, n. 10, p. 1895-1901

London 2009

Localização: FSP - Faculdade de Saúde Pública    (HNT-11/2009 )(Acessar)

6
Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks
Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks

Vanessa Dias Capriles Rosana Aparecida Manólio Soares; Maria Elisabeth Machado Pinto e Silva; José Alfredo Gomes Areas

International Journal of Food Science and Technology London v. 44, n. 10, p. 1895-1901

London 2009

Localização: FSP - Faculdade de Saúde Pública    (HNT-11/2009 )(Acessar)

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Deste Autor:

  1. Saad, S
  2. Capriles, V
  3. Corrêa, S
  4. Behrens, J
  5. Buriti, F

Neste Assunto:

  1. Alimentos Funcionais
  2. Lactobacillus
  3. Extrusão (Métodos)
  4. Digestibilidade
  5. Queijo

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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